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Butternut Squash & Pomegranate Salad - Georgie Eats

BUTTERNUT SQUASH & POMEGRANATE SALAD

This is the salad that made me go viral on Instagram. A year on, I'm bringing it back with this tweaked and even better recipe. You will love it!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

  • 1 butternut squash seeds removed & chopped into chunks
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp olive oil
  • 150 g dried quinoa
  • handful toasted pinenuts
  • 15 g mint finely chopped
  • 15 g parsley finely chopped
  • 1 pomegranate seeds only
  • sea salt & freshly ground black pepper

DRESSING

  • 2 tbsp pomegranate molasses
  • juice of 1/2 lemon
  • 4 tbsp extra virgin olive oil

Instructions

  1. Preheat the 180°c (fan assisted)/390°c/gas 6.
  2. Combine the butternut squash, ground cumin, ground coriander, olive oil and a good pinch of salt and black pepper on a baking tray. Mix well, then roast for 40-45 minutes, or until soft all the way through and golden on the edges.
  3. Meanwhile, cook the quinoa according to the packet's instructions.
  4. To make the dressing, combine the pomegranate molasses, lemon juice, extra virgin olive oil and a good pinch of salt and black pepper in a small bowl. Mix well, then taste and adjust the seasoning, if needed.

  5. Combine the roasted butternut squash, cooked quinoa, toasted pinenuts, mint, parsley and 3/4 of the pomegranate seeds in a large bowl. Pour over the dressing, then stir well to combine. Serve sprinkled with the remaining pomegranate seeds.

Recipe Notes

You can remove the skin from the butternut squash if you would prefer, but I don’t bother!